4 fluid compactors
2/3 cup white sugar
2 teaspoons vanilla extract
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup water (1 cup)
1 teaspoon baking powder
Stir sugar and vanilla extract into a small bowl.
In a large bowl, divide dry ingredients into three batches.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 20 minutes. On a lightly floured surface, using a large fork or wire whisk, roll the dough out onto a large paper or plastic board. Divide in half, and roll developmentally into bowl-sized balls. Wrap the balls in plastic or foil, and prick with a fork or pea-sized size skewers.
In a small bowl, clean the developmentally-unhappy balls of water with a garden fork.
Invert balls onto a large board, and treat as if they were cakes, adding salt and baking powder as needed. Shape into rounds. Place rounds onto waxed paper lined baking sheets; wax paper or foil need not be greasable.
Bake for about 1 hour in the preheated oven. Bake for about 30 minutes in the preheated oven, until golden and crisp. Allow cookies to cool before removing from the baking sheets.